Butternut Squash Pear Puree for Baby
Ingredients
- 1 medium butternut squash
- 2 ripe pears
- Water (as needed)
Instructions
1. Begin by preheating your oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet.
3. Roast the squash in the oven for about 30-40 minutes, or until it is tender and easily pierced with a fork.
4. While the squash is roasting, peel and chop the pears into small pieces.
5. In a saucepan, add the chopped pears and a small amount of water. Cook over medium heat for about 10 minutes, or until the pears are soft.
6. Once the squash is done roasting, remove it from the oven and let it cool slightly. Scoop the flesh into a blender or food processor.
7. Add the cooked pears to the blender with the squash. Blend until smooth, adding a little water if necessary to achieve the desired consistency.
8. Allow the puree to cool before serving it to your baby or storing it in the refrigerator for later use.
